Akram Ali
Scranton,Pa
Summary
Accomplished Chef and Restaurant Owner with a proven track record at The Garden Restaurant, where innovative menu development and effective team collaboration led to a significant increase in customer satisfaction and sales. Expert in food safety and sanitation, with a flair for culinary creativity and a commitment to providing exceptional hospitality service. Achieved a notable reduction in food waste, enhancing operational efficiency and sustainability.
Overview
28
28
years of professional experience
Work History
Chef and Restaurant Owner
The Garden Restaurant
109 North Washington Ave
06.2016 - 01.2025
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
- Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
- Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
- Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
- Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
- Supervised daily activities of restaurant and [Number] employees.
- Recruited, hired, and trained talented staff to fill vacancies.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
- Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Planned and executed strategies to increase customer loyalty and retention.
- Implemented effective inventory management systems to minimize waste and control food costs.
- Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
- Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
- Oversaw renovation projects that enhanced the aesthetic appeal of the restaurant space, contributing to increased guest satisfaction levels.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Increased customer satisfaction by implementing high-quality service standards and staff training programs.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Negotiated favorable lease terms with property owners, securing prime location spots at reduced rental rates.
- Developed and implemented comprehensive business plan to maximise restaurant success.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
- Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
- Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Motivated staff to perform at peak efficiency and quality.
- Developed unique events and special promotions to drive sales.
- Purchased food and cultivated strong vendor relationships.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Coordinated with catering staff to deliver food services for special events and functions.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Maximized quality assurance by completing frequent line checks.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Baker
The Garden Restaurant
109 North Washington Ave
06.2016 - 01.2025
- Produced consistently high-quality baked goods for customers.
- Complied with health and safety codes to protect staff and customers.
- Operated and maintained bakery equipment, including ovens and mixers.
- Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
- Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
- Ensured product freshness by implementing proper storage techniques and regularly rotating stock.
- Collaborated with team members to complete large orders for special events, ensuring timely delivery and client satisfaction.
- Reduced waste and increased efficiency by accurately measuring ingredients and closely monitoring baking processes.
- Managed customer service operations, including taking orders and resolving complaints.
- Operated cash registers and processed payments accurately.
- Consistently met deadlines for catering orders by effectively prioritizing tasks according to urgency.
Meat Butcher and Store Manger
World Fresh Market
Chicago, IL
03.2003 - 02.2016
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Collaborated with team members to ensure efficient workflow, resulting in smooth daily operations.
- Adhere to safety and cleanliness standards and maintained equipment.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Stocked, rotated and priced merchandise to meet store standards.
- Contributed to a positive work environment by maintaining a professional demeanor at all times.
- Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
- Labeled meat items clearly and accurately with allergen information and expiration dates.
- Ensured quality control measures were consistently met throughout the butchering process.
- Managed inventory effectively, minimizing waste through proper rotation and storage practices.
- Reduced wait time for customers through efficient multitasking during peak hours.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.
- Developed a loyal client base by fostering strong relationships with customers through attentive service and informative interactions.
- Enhanced customer satisfaction by providing expert advice on meat selection and preparation techniques.
- Promoted sustainability by sourcing meats from local farms whenever possible, supporting the community''s economy and environment.
- Resolved delivery discrepancies to maintain accurate stock and finances.
- Assisted in training new staff members on cutting techniques, safety protocols, and product knowledge.
- Implemented creative merchandising ideas to attract customers and promote special offers, resulting in increased sales.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Streamlined order processing for wholesale clients, ensuring accurate fulfillment and timely delivery.
- Assessed kitchen inventories and reordered low-stock items to maintain output.
- Used [Software] to document quantity of meat received and sold to keep proper records of meat sales.
- Contributed to cost control by accurately forecasting meat demand and adjusting orders accordingly.
- Provided personalized service by remembering regular customers' preferences and making recommendations based on their tastes.
- Negotiated with vendors to ensure timely delivery of fresh products, keeping inventory fresh and varied.
- Increased repeat customer visits with exceptional customer service and in-depth knowledge of various meat products.
- Assisted in menu planning for local restaurants by recommending specific cuts and bulk orders.
- Collaborated with suppliers to secure best quality products at competitive prices, improving overall product offerings.
- Tailored meat cuts to customer preferences, ensuring their satisfaction and repeat business.
- Streamlined ordering process for customers, making it easier to place custom orders and thus boosting sales.
- Demonstrated butchery skills at community events, raising profile of shop and attracting new customers.
- Created enticing meat displays to attract customers and stimulate interest in lesser-known cuts.
- Enhanced shop's reputation for quality by meticulously trimming and preparing cuts of meat according to customer specifications.
- Developed and maintained safe working environment by strictly adhering to health and safety guidelines.
- Mastered variety of butchering techniques for beef, pork, poultry, and game, offering wide range of products.
- Ensured accurate pricing and labeling of products, maintaining trust and transparency with customers.
- Reduced preparation times by introducing efficient cutting techniques, allowing for faster turnaround of orders.
- Maintained high standards of cleanliness and organization in butchery area, ensuring hygienic environment for food preparation.
- Educated customers on different cuts of meat and recommended cooking methods, enhancing their shopping experience.
- Adapted product offerings based on seasonal availability and customer demand, keeping selection interesting and relevant.
- Fostered team-oriented atmosphere by training new employees in butchery skills and customer service excellence.
- Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
- Cut meats to customer specifications and answered questions about specialty products.
- Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
- Trimmed fat to remove undesirable parts from cuts of meat.
- De-boned and ground meat to prepare cuts and portions for sale.
- Packaged and labeled meat items in preparation for sale to customers.
- Calculated weight and quantity of meat to determine appropriate pricing for customers.
- Trained new employees on proper meat-cutting techniques and safety measures.
- Set up displays and stocked shelves with fresh meats, rotating stock for quality.
- Managed waste and disposal to comply with environmental regulations and minimize waste.
- Adjusted machine settings to accommodate different cuts of meat.
- Handled customer complaints quickly and professionally to restore customer confidence and prevent loss of business.
- Received and inspected meat deliveries to verify quality and safety of products.
- Promoted new meat options to offer customers unique and appealing choices.
- Placed orders for supplies and raw materials to keep necessary items available.
- Monitored and controlled inventory to manage stock levels and prevent waste.
- Collaborated with suppliers to obtain high-quality products and meet customer needs.
- Prepared and cooked meat products to provide customers with samples and test product quality.
Civil Engineer
Actco Construction Company
UAE
02.1997 - 03.2003
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Meal preparation
- Food presentation
- Kitchen management
- Attention to detail
- Effective communications
- Kitchen operations
- Team collaboration
- Grilling techniques
- Kitchen equipment operation and maintenance
- Ingredient knowledge
- Verbal and written communication
- Frying techniques
- Kitchen equipment operation
- Recipes and menu planning
- Hospitality service expertise
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Sanitation guidelines
- Food pairing
- Plating techniques
- Recipe creation
- Inventory management
- Workflow optimization
- Sanitation practices
- Staff coordination
- Menu development
- Banquets and catering
- Portion and cost control
- Recipe development
- Menu planning
- Made-to-order meals
- Cost control
- Menu supervision
- Performance improvement
- Equipment maintenance
- Vegetarian cooking
- Food service operations
- Culinary expertise
- Food spoilage prevention
- New hire training
- Garnishing techniques
- Company quality standards
- Pantry restocking
- Seafood preparation
- Butchery skills
- Process improvements
- Regulatory compliance
- Forecasting and planning
- Complex Problem-solving
- Utensils and equipment
- Food inventories
- Food cost analysis
- Roasting techniques
- Operations management
- Resource management
- Purchasing
- Fine-dining expertise
- Vegan cooking
- Braising techniques
- Business management
- Vendor relations
- Performance assessments
- Order delivery practices
- Pastry skills
- Steaming techniques
- Poaching techniques
- Regional cuisine expertise
- Signature dish creation
- Service cycle
- ChefTec
- Problem-solving
- Time management
- Multitasking and organization
- Food storage
- Physical stamina
- Culinary creativity
- Temperature control
- Nutrition
- Ingredient selection
- Special diets
- Food safety oversight
- Meal service
- Foodstuff procurement
- Dish preparation
- Waste control
- Cold food preparation
- Food and beverage pairing
- Budgeting and cost control
- Creative menu planning
- Knife use
- World cuisines
- Catering events
- Palate development
Languages
Arabic
Full Professional
Timeline
Chef and Restaurant Owner
The Garden Restaurant
06.2016 - 01.2025
Baker
The Garden Restaurant
06.2016 - 01.2025
Meat Butcher and Store Manger
World Fresh Market
03.2003 - 02.2016
Civil Engineer
Actco Construction Company
02.1997 - 03.2003